Zucchini involtini

These cheese ad herb filled zucchini rolls have a delicious balance of comfort factor and fresh flavors. Perfect as a side to many dishes, or make them the main event.

📝 Ingredients

• 1 tbsp olive oil
• 1 clove garlic (crushed)
• 14 oz crushed tomatoes ((14oz = 1 regular can))
• 18 oz zucchini (courgette, approx 2 medium-large)
• 1/2 tbsp olive oil (approx, to brush)
• 1 cup ricotta ((recommend whole milk))
• 1/2 cup grated parmesan ((1/2 cup approx 1oz, lightly packed))
• 1/2 lemon zest (ie from 1/2 lemon)
• 1/2 tbsp lemon juice
• 2 tbsp chopped basil ((finely chopped))
• 1/2 tsp salt
• 1/2 tsp pepper

👨‍🍳 Instructions

1. 1--- For marinara sauce (can be made ahead) ---
2. 2Warm the olive oil in a small-medium skillet/frying pan over a medium heat. Once warm, add the garlic and stir to cook in the oil a minute to become fragrant but take care not to let it burn.
3. 3Add the tomatoes, stir to mix and bring to a simmer. Let the sauce cook around 10 minutes to thicken slightly then remove from heat.
4. 4--- For zucchini ---
5. 5Trim both ends of the zucchini and cut them into slices lengthwise - they should be relatively thin but not so thin they would fall apart (around medium coin thickness). Discard the edge pieces that are mainly skin.
6. 6Brush both sides of the zucchini slices with oil then grill on both sides until they become flexible and have light grill markings. You want them soft but not falling apart.
7. 7--- For filling and to form and bake ---
8. 8Preheat the oven to 425F/220C. Pour the marinara sauce into the bottom of an 8x8in (20x20cm) or similar equivalent sized baking dish.
9. 9Place the ricotta, parmesan, lemon zest and juice, basil, salt and pepper in a small bowl and mix together well.
10. 10Take spoonfuls of the filling mixture and place at the end each slice of grilled zucchini (spoonfuls should be around 2 tsp or a little more/less as fits the slice). Roll up each slice of zucchini around the filling.
11. 11Place the rolled zucchini pieces into the marinara sauce, join side down, being careful not to squeeze out the filling. Bake for around 25 minutes so that the top becomes lightly dry and the sauce reduces slightly.